CN1175756C - Process for preparing deodourized garlic cloves - Google Patents
Process for preparing deodourized garlic cloves Download PDFInfo
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- CN1175756C CN1175756C CNB011135859A CN01113585A CN1175756C CN 1175756 C CN1175756 C CN 1175756C CN B011135859 A CNB011135859 A CN B011135859A CN 01113585 A CN01113585 A CN 01113585A CN 1175756 C CN1175756 C CN 1175756C
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- garlic
- deodourized
- preparing
- alliin
- pressurize
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Abstract
The present invention relates to a novel method for preparing deodourized garlic products. Garlic is positioned into a pressure vessel to be pressurized, which leads relevant biologic enzyme to be passivated and prevents garlic oil from being generated, and therefore, the deodorization is thorough. The method has the advantages of simple technology, high efficiency and no pollution. In the processing procedure, heating operation is not required, light is not required, and no oxygen enters the pressure vessel. Therefore, alliin and other components of nutrition and drug effect in the garlic can be thoroughly reserved. The garlic which is processed by high pressure can be used for preparing deodourized garlic products or extracting components of nutrition and drug effect, such as alliin, etc.
Description
The present invention relates to the processing method of a kind of vegetables, exactly is a kind of method of producing deodorised garlic.
Garlic is a kind of nutrition and the very high vegetables of medical value, and its health care is subjected to people's common concern.But it is distinctive pungent unhappy with stink.For removing stink, people have adopted the whole bag of tricks physics or chemistry, as heating, dry, extract, adsorb and use all chemical reagent to handle.Disclosed garlic deodorizing and goods thereof such as Chinese patent 86100334, CN1078607A, CN1086135A, CN1084362A, CN1113419A, CN1103760A, CN1161219A, CN1149987A, CN1144634A, CN1204466A, CN1232637A, CN1265282A have all adopted above method or its combination to carry out deodorization.These methods all influence to some extent even have destroyed nutrition or the effective component in the garlic.
New method provided by the present invention is intended to both make garlic deodorizing, can protect the integrality of its nutrition and effective component again and is not destroyed.
Modern study shows: why garlic has very high medicine-food two-purpose to be worth, and just be that it contains what have unique pharmacologically active is the multiple sulfur-containing amino acid of representative with the alliin, and complete garlic there is no pungent and stink.After garlic was organized breakage, alliin just can run into allinase (Allinase) etc., and at this moment, in the presence of phosphopyridoxal pyridoxal phosphate coenzyme, alliin just can decompose the generation allicin.Allicin has strong acid and volatility, when its meet oxygen, see light or be heated after just be degraded into multiple organic compounds containing sulfur.These organic compounds containing sulfurs have unpleasant peculiar smell more, Here it is usually indication and undesirable garlic odour flavor.
The thinking of this method is to make enzyme give passivation before fully not contacting alliin, generates thereby suppress allicin.Its technical scheme is to utilize high pressure to make enzymatic inactivation.Pressuring method can be wait static pressure type or dynamic pulse type, the former refers to " boosting-voltage stabilizing-release " process, the latter refers to comprise two or more continuous process as above.
Specifically this method is to carry out pressurized treatments in pressure vessel, it is characterized in that garlic is immersed in water or other solvents, in 10～1000Mpa pressure condition inferior static pressure type ground or dynamic pulse type ground handled 5 seconds to 30 minutes.Described other solvents are edible oil, edible alcohol etc.
This method technology is simple, and efficient is high.And it is pollution-free.Because suppressed the generation of allicin, so deodorization is thorough, acid is also removed simultaneously.Particularly only exert pressure in this method and do not heat, lose light, no oxygen gets involved, so can fully intactly keep alliin and other nutrition or effective component in the garlic, this is very favourable to later deep processing.
The garlic that utilizes HIGH PRESSURE TREATMENT to cross is by section or pulverize or slurrying or drying can be processed the odorless garlic goods.
The garlic that utilizes HIGH PRESSURE TREATMENT to cross is carried or separation methods such as solvent extraction or supercritical fluid extraction by water, can extract nutrition and effective components such as alliin.
Non-limiting examples is described below:
1, add clear water or solvent (as edible oil, edible alcohol etc.) in autoclave, will drop in the still behind the garlic edulcoration, and by clear water or solvent submergence, boost to 1000MPa, pressurize 5-30 second, release, discharging promptly get deodorised garlic.
2, condition boosts to 500MPa with embodiment 1, and pressurize 5-30 minute, release, discharging.
3, condition boosts to 10MPa with embodiment 1, pressurize 5-30 second boosts to 600MPa again, and pressurize 1-2 minute, release, discharging.
4, condition boosts to 400MPa with embodiment 1, and pressurize 1-2 minute, release boosted to 400MPa again, pressurize 1-2 minute, so circulates 1-5 time release, discharging.
5, condition boosts to 550MPa with embodiment 1, and pressurize 2-10 minute, be depressurized to 100MPa, pressurize 5-10 minute, release, discharging.
6, garlic is cleaned the back and packed in food grade plastic or the rubber bag, the degassing, seal sack with clear water or solvent (as edible oil, edible alcohol etc.).This packed garlic is dropped in the autoclave, boosted to 800MPa, pressurize 30 seconds-2 minutes, release, discharging.
7, condition boosts to 450MPa with embodiment 6, and pressurize 1-2 minute, release boosted to 450MPa again, pressurize 1-2 minute, so circulates 1-5 time release, discharging.
8, condition boosts to 10MPa with embodiment 6, pressurize 5-30 second boosts to 600MPa again, pressurize 1-2 minute, so circulation repeatedly, release, discharging.
9, condition boosts to 600MPa with embodiment 6, and pressurize 1-2 minute, be depressurized to 400MPa, pressurize 2-8 minute, release, discharging.
10, utilize the method for the foregoing description introduction, garlic carried out HIGH PRESSURE TREATMENT, garlic that HIGH PRESSURE TREATMENT is crossed or section or slurrying pulverize or dry, make the odorless garlic goods.
11, utilize the method for the foregoing description introduction, garlic is carried out HIGH PRESSURE TREATMENT, after the garlic that HIGH PRESSURE TREATMENT is crossed is pulverized, by or water logging or extraction of ethanol equal solvent or supercritical carbon dioxide extracting, extract and isolate effective components such as high yield, highly purified alliin.
Claims (2)
1, a kind of method of producing deodorised garlic is to carry out pressurized treatments in pressure vessel, it is characterized in that: garlic is immersed in water or other solvents, in 10～1000Mpa pressure condition inferior static pressure type ground or dynamic pulse type ground handled 5 seconds to 30 minutes.
2, method according to claim 1 is characterized in that: described other solvents are edible oil, edible alcohol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011135859A CN1175756C (en) | 2001-04-25 | 2001-04-25 | Process for preparing deodourized garlic cloves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011135859A CN1175756C (en) | 2001-04-25 | 2001-04-25 | Process for preparing deodourized garlic cloves |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1320387A CN1320387A (en) | 2001-11-07 |
| CN1175756C true CN1175756C (en) | 2004-11-17 |
Family
ID=4660301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011135859A Expired - Fee Related CN1175756C (en) | 2001-04-25 | 2001-04-25 | Process for preparing deodourized garlic cloves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1175756C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101591587B (en) * | 2009-04-28 | 2012-03-07 | 江苏大学 | Method for extracting onion essential oil through ultrahigh pressure regulation of alliinase reaction |
| CN104605221A (en) * | 2015-01-12 | 2015-05-13 | 王兆昕 | Honey ginger juice and preparation method thereof |
| KR20170072481A (en) * | 2015-12-17 | 2017-06-27 | 한국과학기술연구원 | Method for amplification of allin or allicin in garlic using high hydrostatic pressure |
| CN111011773A (en) * | 2019-12-27 | 2020-04-17 | 徐州黎明食品有限公司 | Production and preparation method of black garlic powder |
| CN112056459A (en) * | 2020-09-21 | 2020-12-11 | 天津纳尔生物科技有限公司 | Preparation method of garlic extract and composite natural plant extract additive thereof |
| CN113243514B (en) * | 2021-06-08 | 2023-08-01 | 佛山市海天(宿迁)调味食品有限公司 | Garlic pretreatment and extract, seasoning, preparation method and application thereof |
| CN114836485B (en) * | 2022-04-19 | 2023-12-05 | 齐鲁工业大学 | Method for extracting and separating ajoene from garlic |
-
2001
- 2001-04-25 CN CNB011135859A patent/CN1175756C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1320387A (en) | 2001-11-07 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Anhui Fengle Perfume Co., Ltd. Assignor: Pan Jian Contract record no.: 2011340000053 Denomination of invention: Process for preparing deodourized garlic cloves Granted publication date: 20041117 License type: Exclusive License Open date: 20011107 Record date: 20110628 |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20041117 Termination date: 20160425 |